Chocolate Banana Bread

We took warm, soft, thick-sliced banana bread and made it even more crave worthy: with the pureed prunes serving as a sweetener in this recipe, you’re getting a moister, more nourishing version of a tried-and-true classic.

Prep Time 15 Minutes

Cook Time 50 Minutes

Calories per seving 202

Fat 9g

Cholesterol 31mg

Sodium 67mg

Carbohydrates 33g

Fiber 4g

Sugar 19g

Protein 3g

1/2 cup Sunsweet^® Pitted Prunes
2 Tbsp water
1 cup mashed ripe banana (2 medium)
1/3 cup plus 1 tsp brown sugar
2 eggs, large
1/4 cup vegetable oil
3/4 cup whole wheat flour
1/3 cup plus 1 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup Sunsweet^® Amaz!n™ Diced Prunes
1/2 cup semisweet chocolate chips

Preheat oven to 350°F. Lightly oil a 1 lb loaf pan. In a small bowl, combine prunes and water. Microwave for 45 seconds and let set for 10 minutes. Purée prunes with water in a blender. In a bowl, beat together the prune purée, bananas, sugar, eggs and oil with an electric mixer until incorporated.

In a separate bowl mix flour, cocoa powder, baking powder, baking soda and salt. Add to the prune mixture and stir to combine. Fold in the Amaz!n™ Diced Prunes and chocolate chips. Pour the batter into the prepared pan and bake until a cake tester inserted into the center of the loaf comes out clean, about 50 minutes. Cool in the pan for 10 minutes. Turn the loaf out onto a wire rack and cool completely.

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